Peach Pineapple Pork Picante

Ingredients

(4 servings)
1 lb. boneless lean pork (cubed) or pork chops
1 package taco seasoning mix
8 oz jar salsa
8 oz jar peach preserves
8 oz pineapple chunks, drained

Directions

Add all to crock pot.  Cook on low 6 hours or high 3-4 hours.   Serve over rice.

Cheesy Corn Bake (CCB) - ripped off from Kansas City's Somkestack BBQ

Ingredients

2 tablespoons butter or 2 tablespoons margarine
4 teaspoons flour
1/8 teaspoon garlic powder
3/4  cup milk
1-1/2 cups sharp American cheese, shredded
1 (3 ounce) package cream cheese, cut up
3 (10 ounce) packages frozen whole kernel corn, thawed
3 ounces diced ham

Directions

Melt butter; stir in flour and garlic powder.
Add milk; cook & stir over medium heat.
Heat until thick and bubbly; stir in cheeses. Cook/stir over low heat until cheeses melt; stir in corn & ham.
Bake in 2 qt casserole for 45 minutes at 350.

Nancy's Porkchops

Nancy is one of my parents very best friends, Nancy Dolan. This is one of her recipes and it truly is a good one. It screams "comfort food" and makes a really nice Sunday dinner in the fall.
One of the ingredients is a canned good that really not be considered a "good." It is something that I would never in a million years serve to my family straight out of the can.
Are you ready for it? it's cream corn. Yuck, cream corn. Who eats cream corn? What ever possessed someone to create such a thing? Well, after making this concoction, you'll be glad someone did. It is delicious! Seriously, delicious!


Nancy's PorkchopsServes 6
1/2 pound bacon, uncooked and chopped
1 onion, chopped
2 cans cream style corn
6 bone-in pork chops,
1/2 package Pepperidge Farm Herb Seasoned Stuffing
fresh ground pepper

Preheat oven to 300 degrees. In a heavy skillet over medium heat, cook bacon until crisp. Spoon out some of the bacon drippings and set aside (about 5 tbsp). Add chopped onion to the skillet and cook the bacon and onion until the onion is just a little bit browned. Add a generous grinding of fresh pepper. Stir in the cream style corn until well combined.
Lightly pepper both sides of the pork chops and arrange in a 9x13 baking pan. Pour the corn/onion/bacon mixture over the pork chops. Wipe the skillet with a paper towel.
Add the bacon drippings to the skillet and heat over medium. Add the 1/2 package of stuffing and toss to lightly mix the bacon drippings. Spoon the stuffing over the cream style corn, it should lighly cover the pork chops.
Bake at 300 for 2 hours. Serve each chop with a spoonful of the stuffing mixture. Yum!

Enjoy! the stuffing absorbs the liquid from the cream corn and the porkchops are so tender and delicious.

Key West Ribs

I found this recipe a few years ago. We've updated it and made it our own. These ribs are so moist and delicious. It's a great meal when you've got the winter blahs, the citrus is so refreshing!

2 1/2 lb. country-style pork spareribs (either bone-in or boneless will work)
1/4 cup onion, chopped fine
1/4 cup barbecue sauce (a thick flavorful sauce is great in here)
1 tsp grated orange peel (I use the zest from one orange)
1 tsp grated lime peel (I use the zest from one lime)
2 cloves of minced garlic
1/2 tsp salt
juice from the zested orange
juice from the zested lime

Place ribs in the crockpot. Combine the remaining ingredients in a bowl and mix well. Pour over the ribs.
Cover; cook on low for 7-9 hours. Remove ribs from crockpot, cover with foil, set aside. 
Pour sauce in a sauce pan and over med/high heat, reduce the sauce by 1/3.  Spoon sauce over ribs when serving.
We love this with some rice and a side of black beans; serve these with the sauce too.

Audrey's Pork Tenderloin

This is one of the best recipes for pork tenderloin that I have come across. I love it, everyone that we've made it for loves it! It's simple and absolutely delicious! The recipe is from our neighbor, Audrey.

Audrey's Pork Tenderloin

1/2 cup soy sauce
1/2 cup dry sherry wine
2-3 garlic cloves, minced
1 tbsp dry mustard
1 tsp ground ginger (we always have that fresh ginger in the jar, use that if you've got it, much better flavor)
1 tsp thyme (I have fresh thyme in the garden, use about 6-7 sprigs of fresh if you have it, again, much better flavor)

Mix all the marinade ingredients and 2 pork tenderloins in a ziploc bag. Marinate overnight. When you're ready to grill, tie up the tenderloins with butcher string; fold the skinny tail end over so that it will grill more evenly.
Set up your charcoal grill for direct grilling. Once the coals are ready, clean and oil your grill grates. Grill the tenderloins for about 4 minutes per side, grilling all four side. It should be on the grill for a total of 16 minutes, depending on the size of them. Internal temperature on an instant read thermometer should be 140. Be careful to not over cook these, it can happen very quickly.
When the temp is 140, remove from the grill to a platter and tent with foil for 5 minutes.
While the meat is resting, prepare the sauce:

1 jar red currant jelly
1 tbsp soy sauce
2 tbsp dry sherry wine

Simmer in a saucepan for about 3 minutes, until the jelly is melted and it is combined.
Slice the tenderloin and serve with the warm sauce.

Preparation tip: We buy our pork tenderloin from Sam's Club as it is considerably cheaper than the grocery store. The Sam's packages are a double pack and each pack has 2 tenderloins in it.
When I buy them, I'll split the marinade and put 2 tenderloins in a Food Saver bag with the marinade and freeze it. The meat will marinate while thawing...saving a step!
Also, I'll buy a couple of them now, and get them in the freezer with the fresh thyme, before it's gone for the winter.... we grill year round!